Instructions: Wash silverbeet leaves, shake to remove excess water and roughly chop. Place in a stockpot, sprinkling lightly with salt as you add leaves. Turn heat to medium, cover and cook, stirring occasionally until wilted, about 10 minutes.

Transfer to a colander set over a bowl, and cool to room temperature.

Meanwhile, bring soy sauce, sugar and sesame oil to a boil in a small saucepan. Simmer just until sugar dissolves. Set aside to cool.

When silverbeet has cooled, pick it up and squeeze it with your hands, removing as much liquid as possible. Transfer to a bowl, drizzle with soy mixture, and toss to season evenly. Cover and refrigerate until silverbeet is well chilled, up to several hours. To serve, transfer silverbeet to a serving bowl and sprinkle with sesame seeds.

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